Ingredients
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4 beaten eggs
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2 ¼ cup milk
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½ cup sugar
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1 tablespoon vanilla
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½ teaspoon ground cinnamon
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4 cup cinnamon rolls, cut and toasted
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⅓ cup dried cherries or cranberries, or raisins (optional)
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whipped cream (optional)
Caramel Sauce
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¾ cup brown sugar, packed
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½ cup whipping cream
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½ cup butter
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2 tablespoon light colored corn syrup
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2 tablespoon rum
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1 teaspoon vanilla
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½ teaspoon salt
Salted Bourbon Caramel Sauce
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¾ cup packed brown sugar
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½ cup whipping cream
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½ cup butter
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2 tablespoon light colored corn syrup
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2 tablespoon bourbon
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1 teaspoon vanilla
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½ teaspoon salt
Directions
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In a large bowl beat together eggs, milk, sugar, vanilla, and cinnamon. Cut cinnamon rolls into 1/4 inch slices and toast. In an ungreased 2-quart square baking dish toss together cinnamon roll pieces and dried fruit (if using); pour egg mixture evenly over roll mixture. Press lightly with back of large spoon to moisten all roll pieces.
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Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly.
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For the sauce, combine brown sugar, whipping cream, butter, and corn syrup in a heavy medium saucepan. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in rum, vanilla and salt.
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If desired, serve warm with whipped cream and caramel sauce. Makes 8 servings.
Salted Bourbon Caramel Sauce
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In a heavy medium saucepan combine brown sugar, whipping cream, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in bourbon, vanilla and salt.